Truffle-Infused Wild Mushroom Risotto with Crispy Pancetta and Micro Herb Garnish

Begin by preparing the mushroom infusion. Soak 1 ounce of dried porcini mushrooms in 2 cups of hot water for 30 minutes. Strain through a fine-mesh sieve lined with cheesecloth, reserving both the mushrooms and liquid.

Heat 6 cups of homemade chicken stock in a saucepan with the reserved porcini liquid. Keep at a gentle simmer.

Pat 4 large chicken thighs dry with paper towels and season generously with fleur de sel and freshly ground black pepper.

In a large, heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until deeply golden and crisp, about 7-8 minutes. Turn and cook for another 5 minutes. Remove and set aside.

In the same pot, add 4 ounces of diced pancetta and cook until crispy, about 4 minutes. Remove with a slotted spoon, leaving the rendered fat in the pot.

Reduce heat to medium and add 1 tablespoon of butter. Add 3 finely diced shallots and cook until translucent, about 3 minutes. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.

Add 1.5 pounds of assorted wild mushrooms (cleaned and sliced) and the rehydrated porcini (chopped). Cook until mushrooms release their moisture and begin to caramelize, about 8-10 minutes. Add leaves from 4 sprigs of thyme.

Return the chicken thighs to the pot, nestling them among the mushrooms. Cover and cook for 15 minutes until chicken is cooked through (internal temperature of 165°F).

Remove chicken and set aside to rest. When cool enough to handle, remove skin and bones, and shred the meat into bite-sized pieces.

In a separate large, heavy-bottomed saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the remaining finely diced shallot and cook until translucent, about 2 minutes.

Add 1.5 cups of arborio rice and stir to coat with oil and butter. Toast the rice for 2-3 minutes until the edges become translucent but the center remains white.

Pour in 1 cup of dry white wine and stir constantly until almost completely absorbed.

Begin adding the hot mushroom-infused stock one ladle (about 1/2 cup) at a time, stirring continuously. Wait until each addition is almost completely absorbed before adding the next. This process should take about 20-25 minutes.

When the rice is al dente (tender but with a slight bite), fold in the shredded chicken thighs and reserved mushroom mixture.

Remove from heat and stir in 2 tablespoons of white truffle butter, 2 tablespoons of mascarpone, and 3/4 cup of finely grated Parmigiano-Reggiano. Cover and let rest for 2 minutes.

Meanwhile, crisp the reserved pancetta in a small skillet if needed to restore crispness.

Gently fold the risotto once more to achieve a creamy, flowing consistency. If needed, add a small amount of warm stock.

Plate the risotto in warmed shallow bowls, creating a smooth surface.

Shave the fresh black truffle over each portion using a truffle slicer or mandoline.

Drizzle 1/2 teaspoon of truffle oil around each plate.

Garnish with crispy pancetta, micro herbs, and edible flowers arranged artistically.

Finish with a light dusting of additional Parmigiano-Reggiano and a small pinch of fleur de sel.